One-Pot Chicken and Wild Rice Soup with Garden Vegetables
A comforting one-pot soup featuring tender chicken, earthy wild rice, and colorful vegetables simmered in a savory broth. This american-inspired soups (gluten free) ready in about 70 minutes pairs olive oil, medium, diced yellow onion, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 3/4 cup, rinsed wild rice blend
- 6 cups, low sodium chicken broth
- 1/4 cup, chopped fresh parsley
- 1 1/2 tsp, divided salt
- 1/2 tsp, divided ground black pepper
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 lb cut chicken thighs and sauté for 5 minutes until lightly browned but not fully cooked; remove chicken and set aside.
- Step 2: In the same pot, add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook for 6 minutes until vegetables soften, stirring occasionally.
- Step 3: Stir in 3 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried sage; cook for 1 minute until fragrant.
- Step 4: Add 3/4 cup rinsed wild rice blend and 6 cups chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes.
- Step 5: Return the chicken pieces to the pot, season with 1 tsp salt and 1/4 tsp black pepper, cover, and cook an additional 15 minutes until the rice is tender and chicken is cooked through.
- Step 6: Stir in 1/4 cup chopped fresh parsley, 1 tbsp lemon juice, and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper before serving.
Frequently asked questions
How long does One-Pot Chicken and Wild Rice Soup with Garden Vegetables take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Chicken and Wild Rice Soup with Garden Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Chicken and Wild Rice Soup with Garden Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Chicken and Wild Rice Soup with Garden Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Chicken and Wild Rice Soup with Garden Vegetables gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
